VERIFIEDREVIEW
Aroma-active compounds of butter: a review
Silvia Mallia, Felix Escher & Hedwig Schlichtherle-Cerny
European Food Research and Technology
DOI 10.1007/s00217-006-0555-yCLM-BUTTER-001 · VERIFIED
Key odorants of butter
A review of aroma studies reports that sweet cream butter is characterised by lactones and sulfur compounds, while the key odorants of sour cream butter are diacetyl, butanoic acid and δ-decalactone, formed mainly by lactic acid bacteria.
Key odorants differ between sweet cream, sour cream and heated butter and butter oil.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:key-odorants-of-butter · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.